Clair County Health Department
Observed Priority Violations
Total # 2
Repeated # 0
3-403.11 - PROPER REHEATING PROCEDURES FOR HOT HOLDING
Observation: Taco meat just placed into hot holding was found at a temperature of 75°F.
Corrective Action(s): To prevent contamination, reheat foods on the stove or microwave oven to a temperature of
165F prior to placing into the hot holding unit. Violation was corrected at the time of this routine inspection by
reheating the taco meat on the stove.
Code citation: (A) Except as specified under ¶¶ (B) and (C) and in ¶ (E) of this section, POTENTIALLY
HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked, cooled, and
reheated for hot holding shall be reheated so that all parts of the FOOD
reach a temperature of at least 74°C (165°F) for 15 seconds.
(B) Except as specified under ¶ (C) of this section, POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) reheated in a microwave oven for hot holding shall
be reheated so that all parts of the FOOD reach a temperature of at least 74°C
(165°F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED
CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the
FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall
be heated to a temperature of at least 57oC (135oF) for hot holding.
(D) Reheating for hot holding as specified under ¶¶ (A) - (C) of this section shall be done rapidly and the time the
FOOD is between 5ºC (41ºF) and the temperatures specified under ¶¶ (A) - (C) of this section may not exceed 2
hours.
(E) Remaining unsliced portions of MEAT roasts that are cooked as specified under ¶ 3-401.11(B) may be
reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under
¶ 3-401.11(B).
4-602.11 (A-D) - EQUIPMENT FOOD-CONTACT SURFACE
Observation: Cutting boards were found with a build-up of debris
Corrective Action(s): To prevent contamination, clean/sanitize cutting boards after each use and every four hours.
Violation was corrected by placing cutting boards in the dish machine and cleaning and sanitizing.
Law and code excerpts in report are for information only and not as the basis for legal or judicial determinations. Always verify them against the most
recent available copy of the law and code.
Comments
Person in Charge Sanitarian
Kevin McNeill